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Monday, July 13, 2009

Seven-Vegetable Salad

Ingredients:

1 cup cut fresh green beans

1 cup fresh sugar snap peas

1 cup sliced yellow summer squash

1 cup sliced zucchini

1/2 cup julienned onion

2 small tomatoes, seeded and chopped

1 cup coarsely grated carrots

2/3 cup reduced-fat Italian salad dressing

4 teaspoons minced chives

Directions:

In a saucepan, bring 2 inches of water to a boil. Add beans, peas, yellow squash, zucchini and onion. Reduce heat; cover and simmer for 2-3 minutes or until vegetables are crisp-tender. Drain; rinse with cold water and pat dry.

Place vegetables in a bowl; add the remaining ingredients. Gently stir to coat. Refrigerate until serving. Yield: 12 servings.